| 鲜啤酒酵母的综合利用 |
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| 引用本文： | 吴保承,汤鲁宏,杨春霞,张栋,黄海波.鲜啤酒酵母的综合利用[J].食品与生物技术学报,2010,29(2):317-320. |
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| 作者姓名： | 吴保承 汤鲁宏 杨春霞 张栋 黄海波 |
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| 作者单位： | 1. 江苏省生物活性制品加工工程技术研究中心,江苏,无锡,214028
2. 江南大学医药学院,江苏,无锡,214122 |
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| 基金项目： | 江苏省引进国外技术管理人才项目 |
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| 摘 要： | 作者对鲜啤酒酵母的综合利用进行了研究,提出了以一种无废渣废水排放的环境友好的方式对鲜啤酒酵母进行开发利用的工艺,利用本工艺可以生产出营养丰富的蛋白质减肥产品,还可以加工成调味料酒或其他风味添加剂的中间产物。此外,作者还研究并优化了鲜啤酒酵母的脱苦除臭及破壁自溶的工艺条件。
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| 关 键 词： | 鲜啤酒酵母 蛋白质 调味料酒 减肥产品 |
Development of a Novel Pattern for the Fresh Beer Yeast Biomass |
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| WU Bao-cheng,TANG Lu-hong,YANG Chun-xi,ZHANG Dong and HUANG Hai-bo.Development of a Novel Pattern for the Fresh Beer Yeast Biomass[J].Journal of Food Science and Biotechnology,2010,29(2):317-320. |
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| Authors: | WU Bao-cheng TANG Lu-hong YANG Chun-xi ZHANG Dong and HUANG Hai-bo |
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| Abstract: | A novel and environment friendly process for the utilization of fresh beer Saccharomycete biomass was proposed in this study.Follow by this process,the fresh beer yeast biomass could be fully act as the raw material to manufacture a kind of sauce for cook with the flavor of beer,and a kind of healthy food beneficial for the body weight keeping,do not produce more waste sludge and waste water.Furthermore,the optimum conditions for bidder taste removing and autolyzation were determined in this study. |
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